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donna hay: Fresh + Lightdonna hay: Fresh + Light

donna hay: Fresh + Light Issue 12

Enjoy a wider variety of delicious, nutritious foods and embrace a more balanced lifestyle! We've packed vibrant vegetables, healthy grains and top proteins into more than 80 recipes, including super salads and smoothies, power dinners, low-carb options, smart snacks, wheat-free breads and more.

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We are so lucky to live in an age where there is a wealth of information and insight into what we can eat to help us really thrive, but for me, no matter what the headlines say, it always comes back to the basics – fresh produce and wholefoods. While I am often inspired to try new things to see what makes me feel my best, it’s all about balance and eating a variety of nourishing foods (with a treat now and then, of course!). This beautiful new issue of Fresh + Light has everything I need to feel energised during the autumn months, whether I’m after breakfast on-the-go, an easy weeknight dinner or something special to impress. You can’t miss our recipes (including the amazing cover star) using one…

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new energy

GOOD GEAR I’ve had a pair of these Plantronics headphones for years, and my workouts wouldn’t be the same without them – I love the freedom of running without cords (no tangles!). And, for the home gym that has everything? These luxe marble dumbbells are super sleek. TRAINING PARTNER These new CliniqueFIT products are amazing – they’re especially designed to keep you looking great after exercising. My top pick is the Post-workout Neutralising Face Powder – it calms redness to give you a healthy glow. BEACHY KEEN I’m always up for a day in the sun (always with a stylish hat in tow) and when we’re out and about, my boys and I are loving taking fun snaps with the Leica Sofort. It’s like a modern polaroid – the instant prints can go straight on…

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we’re talking about...

EXTRA VIRGIN Extra virgin olive oil (EVOO) is the fresh juice that has been cold pressed from the olives (rather than extracted using chemicals or heat). There’s a lot of choice out there, but we always opt for pure Australian extra virgin olive oil (check the label to make sure it’s not a blend that might be low quality). Then we know we’re getting all the goodness with every drizzle. LIGHT FLAVOURED As opposed to ‘light olive oil’ (which has little nutritional value), ‘light flavoured extra virgin olive oil’ refers solely to its flavour. The subtle oil allows other ingredients to shine without being overpowered, which is why we love using it in baking. WE LOVE drizzling extra virgin olive oil over a simple salad for a vitamin E boost. first cold pressed As its name hints,…

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breakfast bars

With fibre and POTASSIUM (great for gut health), bananas are the STAR ingredient in these sweet breakfast bars. Give our combos a whirl, then feel free to add your own SPIN with your favourite dried fruit and grains. raspberry and oat banana breakfast bars 1½ cups (225g) raw cashews 1½ cups (120g) desiccated coconut 3 medium ripe bananas (300g), peeled and chopped 10 fresh dates (200g), pitted 2 teaspoons vanilla extract ½ teaspoon bicarbonate of (baking) soda 125g fresh raspberries ½ cup (45g) rolled oats maple syrup, for drizzling (optional) Preheat oven to 180°C (350°F). Line a lightly greased 20cm square tin with non-stick baking paper. Place the cashews, coconut, banana, dates, vanilla and bicarbonate of soda in a food processor and process, scraping down the sides of the bowl occasionally, for 5 minutes or until smooth. Fold half the raspberries and…

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gluten-free granola

cranberry and coconut granola 1 cup (200g) raw buckwheat 1 cup (250ml) boiling water 1 cup (200g) pepitas (pumpkin seeds) ¼ cup (50g) white chia seeds ¼ cup (40g) sesame seeds 1 teaspoon vanilla bean paste ¼ cup (90g) honey, plus extra to serve 2 tablespoons extra virgin olive oil 1½ cups (75g) flaked coconut ½ cup (65g) dried cranberries (craisins) blueberries and coconut yoghurt, to serve Place the buckwheat and water in a medium bowl and set aside for 30 minutes to soak. Preheat oven to 150°C (300°F). Drain the buckwheat and place in a large bowl. Add the pepitas, chia seeds, sesame seeds, vanilla, honey and oil, and mix to combine. Spread the granola over 2 large baking trays lined with non-stick baking paper and cook, stirring occasionally, for 40 minutes. Add the coconut and cranberries and cook for a further 20…

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feel-good hot chocolates

almond and dark chocolate mocha 3 cups (750ml) unsweetened almond milk 8 fresh dates (160g), pitted 2 teaspoons cacao powder 1 tablespoon honey 1 cup (250ml) strong coffee 70% dark chocolate, grated, to serve Place the almond milk, dates, cacao and honey in a medium saucepan over medium heat. Bring to just below the boil and cook for 3 minutes or until the dates are softened. Using a hand-held blender, blend until smooth. Add the coffee and mix to combine. Divide between 4 x 250ml glasses and top with the chocolate to serve. SERVES 4. mint and matcha hot chocolate 1 litre milk + ¼ cup (25g) cacao powder 2 teaspoons matcha powder ++ , plus extra to serve 2 sprigs mint leaves 8 fresh dates (160g), pitted micro (baby) mint leaves, to serve Place the milk, cacao, matcha, mint and dates in a medium…